Cabbage Muffins
Savory cabbage-and-onion muffins baked in individual portions and finished with sesame seeds. The family master matches a published version almost ingredient for ingredient; the important cleanup is replacing the vague "1 1/2 bags cabbage" with a dependable weight of 1 1/2 lb / 700 g.
Ingredients
Equipment
Method
- Preheat the oven to 350 F / 175 C. Spray 18 muffin wells very generously with nonstick spray.
- Heat 2 tablespoons of the measured oil in a large skillet over medium heat. Add the diced onions and cook 10-12 minutes, until soft and lightly golden. Let cool for 5 minutes.
- In a very large bowl, combine the shredded cabbage, sauteed onions, eggs, flour, water, remaining oil, soup mix, salt, and pepper.
- Mix thoroughly by hand or with a large spoon until the cabbage is evenly coated and no dry flour remains.
- Divide among the prepared muffin wells, filling each nearly to the top and pressing very lightly so the mixture holds together.
- Sprinkle the tops with white and/or black sesame seeds.
- Bake about 30 minutes, until the tops and edges are golden and the centers feel firm when gently pressed.
- Let cool in the pans 10 minutes. Run a thin knife around the edges if needed, then lift out and serve warm.
Notes
Recipe #140
Category: Dips, Appetizers & Rice/Potato Sides
Yield: About 18 muffins
Method: Mix and bake
Prep: About 25 minutes
Bake: 350 F / 175 C for 30 min
Difficulty: Beginner-friendly
Recipe Details
Kosher: Pareve when using pareve chicken-style soup mix. Texture: Tender, savory centers with browned edges and sesame-speckled tops. Best feature: Easy individual portions for Shabbos, buffets, lunches, or freezing.
Cabbage Quantity Standardized
The family card says 1 1/2 bags of cabbage, but bag sizes vary by brand and country. The matching published recipe specifies about 1 1/2 lb / 700 g shredded cabbage or coleslaw mix, so this final version uses that weight. The original 350 F / 175 C and 30-minute bake are preserved.
What a Beginner Should Look For
Mixture: Moist and cohesive, not soupy, with cabbage evenly coated. Finished muffins: Golden edges, set centers, and tops that spring back lightly when pressed. Bottoms should release cleanly after a short cooling period.
Grease the Muffin Pans Generously
These are vegetable kugel muffins, not paper-cup muffins. A well-greased metal pan gives the browned edges and allows them to release cleanly after a short rest.
Beginner Tips
- Use weighed cabbage instead of counting bags.
- Cool the sauteed onions briefly before mixing with the eggs.
- Mix until no flour pockets remain.
- Do not use paper liners unless you know they release well from egg-based kugels.
- Let the muffins sit 10 minutes before removing them from the pans.
- Use only black sesame seeds for a stronger visual contrast.
- Add 1/2 tsp garlic powder.
- Bake in a greased 9×13-inch pan as a kugel; begin checking around 45 minutes and bake until fully set.
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